When it’s hot outside this salad is a perfect side dish. Fresh is the first word that comes to mind. Crispy, cold, with lemon and dill it cuts through heat and fat. Serve it alongside a piece of grilled salmon for a yummy summer dinner. The assembly time does require a lot of knife work and dicing, but it is so worth it!
Ingredients
8 large celery ribs, peeled and thinly sliced (about 4 cups; see note)
1 green apple, peeled and diced
½ English cucumber, seeded and diced
¼ cup finely chopped fresh dill
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons extra-virgin olive oil
1 teaspoon lemon zest, from 1 lemon
2 tablespoons lemon juice, from 1 lemon
In a large bowl, toss together all of the ingredients until evenly combined. Taste and adjust seasoning, if necessary. Serve cold.
Note: To peel the celery, use a vegetable peeler to lightly peel off the outer layer from the rounded side of the celery ribs.
